Yay to catching up on posts!
Friday morning after packing and picking up meat for a weekend in the Hamptons, I met up with Ryan who picked up a rental car, we packed up and headed to the Hamptons for Outstanding in the Field-an organized dinner event that moves across the country during the warmer months. Each dinner takes place at a local farm, features a local chef, and pairs local/organic ingredients and wine.
Appetizers included oysters, deviled eggs, fluke crudo, and chicken and duck froie gros.
Around 4 we were gathered as a group to learn more about Outstanding and the farm itself. EEco farm is located on 42 acres of public land which is essentially rented out from the county. In turn EECO Farm leases gardens and parcels to individuals, families, and commercial farmers who agree to use organic methods of growing. What a cool concept!
Part of the Outstanding in the field dinner tradition involves the use of various dinner plates either brought in by guest or provided by the organization. It also worked out well for distinguishing plates taken to the kitchen and brought out for guest with food allergies such as myself.
I didn’t bring this one here, but my grandmother has the same china pattern.
The first course was a clam, corn, kale, and tomato rouille.
Served with Channing’s white table wine.
My personal non-tomato based dish
Next up was a chicken and duck dish with heirloom string beans, soybeans, and navy beans.
Served with a rose wine.